Ep. #7 - Huddle with Amanda Archibald

In this Huddle, Bob and Dina chat with Amanda Archibald, Registered Dietitian and founder of the Genomic Kitchen, to talk about the game changing science of nutrigenomics and culinary genomics. The way in which we choose and prepare our foods can better support our health at a gene and cellular level. Learning more about your genes and gene variants and how to “feed them” is the ultimate in personalized nutrition and aligns well with Bob and Dina’s “Test, Don’t Guess” philosophy. We cover: · Nuances and differences between genetics, genomics, epigenetics, nutrigenetics, and nutrigenomics · What are “SNPs” and how do nutrient bioactives play a role in “talking to” them? · A new way to look at ROI, your “Return on Ingestion” when choosing foods · Unique characteristics of cruciferous vegetables as an example of the nutrigenomic power of foods. “Cruciferous vegetables are your diamonds.” (--Amanda Archibald) · Why herbs and spices need to be included in meals and a trick for how to get your daily dose · The scoop on the dried greens powder products · Guidance around nutrigenetic testing Interested in learning more? Register for the GENE-IUS cooking course that starts on January 25, 2022. Info at https://www.genomickitchen.com/gene-ius Find Amanda at https://www.genomickitchen.com/and on Facebook/Instagram @genomickitchen More about Amanda Archibald: Amanda Archibald, RD, founder of The Genomic Kitchen, is widely recognized for her trailblazing work as a clinician, educator, consultant, speaker, and mentor in the cutting-edge world of genomic medicine. She masterfully connects the dots between genes, food, lifestyle, and health restoration. In addition to working with a global clientele in private practice, Amanda also trains the next generation of healthcare providers in the art and science of using genomics as a foundational tool in medical and clinical practice. Amanda’s pioneering work has been featured at clinical, health and industry conferences in the USA, Europe, South Africa, Australia and New Zealand. Her work in Culinary Genomics has been successfully integrated, for the first time in the world, on to an in-patient menu at the Sharp Healthcare system in San Diego, California. She has just finished working on an international collaborative polygenic test project focused at public health and corporate wellness audiences that is in its pilot phase. The first of its type in the world. Amanda is the author of The Genomic Kitchen, Your Guide to Understanding and Using the Food-Gene Connection for a Lifetime of Health. Got a sports nutrition question for the Sport Dietitians? Email us your inquiry at [email protected] we’ll get it on a future Q&A episode. Learn about Bob and Dina’s services: Find Bob at www.enrgperformance.com and Dina at www.nutritionmechanic.com